Cheesecake Factory Pumpkin Cheesecake 2 Recipe

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar
  • Filling
  • 3 packages cream cheese, softened (8 ounce packages)
  • 1 cup Sugar
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 Eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • whipped cream
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" spring form pan. Bake for 5 minutes at 350 degrees. Set aside. Combine cream cheese, sugar, and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
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